🇰🇷 South Korea · Food
Korean Braised Pork Belly
By eatmundo · August 3, 2026
🇰🇷 KRTender, melt-in-the-mouth pork belly braised in a savory, aromatic soy glaze. This dish is rich and deeply flavorful, perfect when served with steamed white rice.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut the pork belly into 3cm thick cubes and blanch them in boiling water for 5 minutes to remove impurities, then rinse clean.
- 2
In a heavy-bottomed pot, combine the soy sauce, brown sugar, ginger slices, garlic cloves, and star anise with 300ml of water.
- 3
Add the blanched pork cubes to the liquid, ensuring they are mostly submerged in the braising sauce.
- 4
Bring the pot to a boil over medium heat, then reduce the heat to low and cover tightly to simmer for 35 minutes.
- 5
Remove the lid and increase the heat to medium-high to reduce the sauce until it becomes a thick, shiny glaze coating the meat.
- 6
Stir frequently during the last 5 minutes to prevent burning, ensuring the pork develops an even caramel color.
- 7
Turn off the heat and garnish with chopped scallions before serving warm to maintain the soft texture of the fat.
Frequently Asked Questions
Can I use pork shoulder instead?+
You can, but the fat content in pork belly provides the iconic melt-in-the-mouth texture that defines this dish.
How do I know the pork is done?+
The pork is done when a fork pierces the meat effortlessly and the fat layers have become translucent and soft.
Can I make it less salty?+
Adjust the ratio of water to soy sauce if you prefer a lighter taste, but do not skip the sugar as it balances the salt.
Can this be kept for later?+
Yes, it stores well in the refrigerator for up to 3 days and often tastes even better the next day after the flavors have melded.
🇰🇷 KRMundo Match
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